When we first moved to Alabama the church we attended had its annual Christmas party at the local country club. The dessert was a cranberry jello thingy with a glob of white on top. Silly me, I thought it was whipped cream. Nope. Mayonnaise! I like mayo on my sandwiches, not my desserts. I was told it was a specialty of the club. Why

I actually love the look of the pie? Cheesecake? slice on the plate in that second photo. It's so kitsch and pop-arty with the random squares in the slice, like a fabulous stained glass window from the '60s. If you'd be happy to share the recipe I'd love to give it a go.

[brag] I made a rainbow layer cake last year, but it had cream between the layers.[/brag] The one you've pictured looks like it might be all one cake. Is it?

I did the Broken Window Glass Cake last year at Easter. It's a two-day project and it works with sugar-free Jello. The Grasshopper Pie can be made with sugar-free Cool Whip but not -- per another E-hellion -- fat-free or lower fat versions. The orange one in the first photo is that recipe with orange Jello and Grand Marnier.

Jell-o salad sounds disgusting to me. Is it also true that Americans add marshmallows to fruit salad? Yuck! Way too much sweetness for me.My husband did like the Jambalaya I made and has a liking for Cajun seasoning too.

Ambrosia salad is a common holiday recipe in the US south, or it used to be. I don't hear of it as often. It has a combination of oranges, pineapple, and coconut with miniature marshmallows. The dressing is made with sour cream to cut the sweetness.

I love Ambrosia and it is one of the favorite offerings for bring a dish meals.

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ďAll that is gold does not glitter, Not all those who wander are lost; The old that is strong does not wither, Deep roots are not reached by the frost."-J.R.R Tolkien

I did the Broken Window Glass Cake last year at Easter. It's a two-day project and it works with sugar-free Jello. The Grasshopper Pie can be made with sugar-free Cool Whip but not -- per another E-hellion -- fat-free or lower fat versions. The orange one in the first photo is that recipe with orange Jello and Grand Marnier.

I didn't have it for almost 2 decades and decided to make it 3 cakes for my DD's 7th bday party. Oh my, I took one bite and almost went into sugar shock. Thank goodness it was a swim party because I had 24 7 year olds on the ultimate sugar rush. (But I still think it has the best texture of any chocolate cake. Now I just reduce the sugar but have to keep the marshmallows for texture.)

My parents had this nifty sugar dispenser. It was glass with a metal screw-on lid and built into the lid a metal straw maybe 1/3" wide (little less than a cm). So, you could literally pour out the sugar into your morning coffee or cereal. My parents tossed theirs because when I was a kid they caught me pouring it directly into my mouth. Although, now that I am older I frequently find things too sweet.

How is it that you guys can take so much sweetness? I have a sweet toothe, love chocolate but I have my limits.

We don't all love it. As a child Easter was candy for me. Don't like milk chocolate because it's too sweet. No chocolate bunnies. I've covered my disgust for marshmallows, so peeps were no fun. No jelly beans, except for licorice or cinnamon flavors. I would have a basket of candy that I didn't like.

I was stationed in Heidelberg, Gemany when I was 18. I made this wonderful discovery. German milk chocolate wasn't as sweet and I could buy dark chocolate Ritter Sport bars with nuts, raisins, etc. Pastries weren't as sweet! Hot chocolate was to be sweented to MY taste level.

And very, very old. There are medieval recipes that says to let the batter run "thurgh thy fyngours or thrugh a skymour" or a bowl with holes in the bottom instead of a funnel.

(googling happens here... .... ... ) Got it!

This is an excerpt from Two Fifteenth-Century Cookery-Books(England, 1430) The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"lj - Cryspe3. Take Whyte of Eyroun, Mylke, and Floure, and a lytel Berme, and bete it to-gederys, and draw it thorw a straynoure, so that it be renneng, and not to styf, and caste Sugre ther-to, and Salt; thanne take a chafer ful of freysshe grece boyling, and put thin hond in the Bature, and lat thin bature renne dowun by thin fyngerys in-to the chafere; and whan it is ronne to-gedere on the chafere, and is y-now, take and nym a skymer, and take it vp, and lat al the grece renne owt, and put it on a fayre dyssche, and cast ther-on Sugre y-now, and serue forth. http://www.medievalcookery.com/search/display.html?twofi:204

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~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~Common sense is not a gift, but a curse. Because thenyou have to deal with all the people who don't have it. ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

Funnel cakes are a fired batter, done a spiral or round squiggly pattern, the dusted with confectioners sugar. Think pancake batter fried. Your heart is clogging up right now! It's a standard now at every fun fair.